A boutique wine shop in Park Slope, Brooklyn.

This Friday: 4 Fall wines to fall for! And a Local Whiskey Tasting on Saturday!

Posted on October 18, 2018

Visit us this weekend,
On Friday we will have open, a nice Fall white Riesling from Alsace, France and 3 reds, a Cabernet Sauvignon from Argentina, a Montepulciano from Italy and a Bordeaux Listrac-Medoc blend from France!
On Saturday, we will have a tasting from Still the one Distillery from Port Chester, NY!
We will sample a Westchester Rye n4 and 287 Single malt!
Tasting time: 6:00 to 9:00pm
See below for full tasting information:
Friday:

Domaine Jean Ginglinger, Domaine Jean Ginglinger Riesling (2015)

VINIFICATION :
The grapes are carefully selected and hand harvested. 7 months of fermentation, followed by an additional 7 months of aging in oak barrels. 5-6g/l of residual sugar.
PRODUCTION :
2,000 bottles
TASTING NOTES :
Pale golden yellow with green reflections. Beautiful aromas of fruits like yellow plum and pear, as well as yellow flowers and hints of minerality. The palate is well balanced, rich and has a beautiful freshness on the finish.
SERVING SUGGESTIONS :
Pairs very well with fish and poultry and is a great accompaniment to sauerkraut.
INTERESTING FACTS :
Ecocert (organic) certification since 1999 and biodynamic since 1997

Bodega LaGarde, Altas Cumbres Cabernet Sauvignon (2017)

WINEMAKER
Sofia and Lucila Pescarmona (owners)
Juan Roby (winemaker)

APPELLATION
Zona Alta del Rio, Salta

AREA UNDER VINES
230 hectares

TERROIR
Lujan de Cuyo vineyard in Mendoza, planted in 1906 , 1930, 1995, and 2007 at an altitude of between 850 and 980 meters above sea level.

GRAPE VARIETIES
100% Cabernet Sauvignon
VINIFICATION :
In stainless steel tanks with daily pumpovers and a controlled temperature under 28 °. The maceration lasts between 8 and 12 days, depending on daily tastings. The Malolactic fermentation is spontaneous. 30% of the wine is aged between three and five months in oak barrels (half are French, half are American).
TASTING NOTES:
An rub red color. Aromas of red berry fruits, plums, and cherries and spicy notes. The palate is assertive with a medium body and pleasant tannins.
SERVING SUGGESTIONS:
Ideal with meats, cheeses, and heavily-sauced dishes.

Tenuta i Fauri, Ottobre Rosso Baldovino Montelpuciano d’Abruzzo (2016)

NAME Montepulciano d’Abruzzo DOC Ottobre Rosso
TYPE Red wine
GRAPE VARIETY 100% Montepulciano
AVERAGE ANNUAL PRODUCTION 30.000
LOCATION Villamagna (Ch)
YIELD PER HECTARE 12 tons
SOIL Clay calcareous
TRAINING & PRUINING METHODS Single curtain
VINE DENSITY 3000 plants per hectare
FERMENTATION Fermentative maceration for 10/12 days in concrete vats, racking, followed by ageing for 9 months in concrete vats
COLOUR: Ruby red with purplish glints
BOUQUET: Intense and fine fragrance
FLAVOUR: Hints of red fruits, wild cherry
SERVING SUGGESTIONS: Pasta, grilled meat

Château Fourcas Hosten, Les Cédres d’Hosten (2010)

A beautiful Charter house nestled in the heart of a magnificent 3-hectare park, in the shadow of the bell tower of the old Roman church, Château Fourcas Hosten is situated in the centre of Listrac, a peaceful village in the eponymous appelation. In 1810, Mr Hosten, who inherited the vineyards from his father, a lawyer in Bordeaux, ceded the vineyards to the Saint Affrique family who created Château Fourcas Hosten and brought it international renown. Renaud and Laurent Mommeja have been the new owners since September 2006.

WINEMAKER
Mommeia Family

APPELLATION
Listrac-Médoc

AREA UNDER VINES
47 hectares

AVERAGE AGE OF THE VINES
25 years old

TERROIR
The property consists of a small château in a park in Listrac, where the vineyard soil is clay and limestone, and a gravel plot in Fourcas, a nearby hamlet.

GRAPE VARIETIES
61% Cabernet Sauvignon
21.5% Merlot
17.6% Cabernet Franc

VINIFICATION:
Tanks filled via semi-gravity flow / plots are vinified independently in 41 fermentation tanks (concrete and wooden) holding 25, 50, 80, 95, and 100 hl.
Maceration: between 21 and 28 days according to the quality of the crop within the tank. 2 new winepresses (one vertical and one horizontal). Fermentation: yeast-bacterial co-inoculation at an early stage: 50% of the crop is inoculated with malolactic bacteria 24 hours after it is put into tanks. Ageing: aged for 12 months in concrete & wooden tanks. Fined with egg white after the final blending
TASTING NOTES :
Ruby color and good density, the 2010 vintage presents a
Very rich & fruity nose. Very well-structures mouthfeel, fruits on the palate.

 
Saturday:

Still The One Distillery

Nestled along Port Chester, New York’s Byram River lies one of Westchester County’s best-kept secrets. For the better part of the last decade StilltheOne Distillery Two has been perfecting their craft turning out bespoke honey based vodka and gins as well as delivering incredible artisanal whiskeys. Drawing inspiration from their New York roots utilizing everything from locally farmed grains to collaborating with neighboring award-winning craft breweries. StilltheOne innovates and reinvents what a experiencing local independent spirits should be.

Still The One Distillery, 287 Single Malt Whiskey

One summer afternoon, in a moment of clarity fueled by a pint of locally brewed Captain Lawrence beer, their master distiller asked himself a question; “Beer is made from grain, whiskey is made from grain…what if they made whiskey from beer made by a brewery?” When they brought the idea to Captain Lawrence’s owner, Scott Vacarro, he sent us thousands of gallons of his Freshchester Pale Ale to distill into whiskey and so 287 Single Malt Whiskey was born. Named after the highway that connects StilltheOne Distillery and the Captain Lawrence Brewery, 287 Single Malt Whiskey is carefully distilled to capture the nuance of the malted barley and then matured in new oak barrels.
On the nose it shows a load of citrus blossom, orange peel and is quite malty – even beery underneath. The powerful alcohol sensation is quieted with a splash of water and opens up with some sandalwood, clove and hops (not something you usually smell in a whiskey).
The palate is malt driven all the way. Caramel and charred oak flavors mask some of the edginess on the tongue. It’s still pretty harsh, but with some more time in barrel and bottle.

Still The One Distillery, No 4 Westchester Rye

Port Chester, the location of the distillery, is situated right next to the town of Rye, New York, so you know they had to make a rye whiskey. Westchester No. 4 Rye is made from New York State rye, especially grown for their. They use 100% rye so our spirit is a little bolder and spicier than most rye whiskies, but their innovative fermentation and distillation style makes it very smooth and approachable. The nose is a light floral with some spice. The taste starts with sweet vanilla and caramel notes, transitions to cinnamon and floral rye flavors and gives a long spicy, but not overwhelming, rye finish. They think it’s delicious and think you will too.

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Friday Cool Wine Tasting + Saturday Local Spirit Tasting @ il Vino Torchio!

Posted on October 11, 2018

Join us this weekend for a double store tasting!
Friday we will have open 3 Organic cool wines, a white blend from Spain, a Lambrusco sparkling red from Italy and a modern Rioja Tempranillo red from Spain!
On Saturday, we will showcase three upstate New York spirits: a Bitter and Gin from Buffalo + a Vodka from Albany!!
Tasting time: 6:00 to 9:00pm
See below for full tasting information:
Friday:

Mas Candí, Penedès Tinc Set (2017)

Grapes: Xarel-lo and Parellada
Geography: Catalonia, Spain
Appellation: Penedès
Features: Biodynamic
50% Xarel-lo, 50% Parrellada from Penedes, just west of Barcelona. Biodynamic, native yeast, no added SO2, unfined, unfiltered (hence the cloudy appearance).
From estate vineyards of calcareous clay soils. Vines between 10-25 years old. The vineyard is not tilled, this is true minimal intervention agriculture. The objective is to have the highest variety life in the soil and create a natural balance within the environment. Manual harvest in 10 kg boxes, with selection of the grapes in the vineyard. Grapes are chilled then pressed. Fermentation in stainless steel with indigenous yeasts and no additions. No SO2 added.
Notes
Lime zest, peaches, apple skin, with a stiff mineral streak and zippy acidity. Notes of apple skin and walnut on the finish.

Alberici, Lambrusco delle Emilia La Fogarina (NV)

Grape: Lambrusco

Geography: Emilia-Romagna, Italy

Appellation: Emilia

Features: Organic
Amilcare Alberici dresses in green coveralls and socks and sandals. He has farmer hands. He smiles often. He speaks Italian sotto voce with short spaces between syllables. Alberici’s daughter Arianna is more direct, emotive, easier to follow. Arianna plays the viola, which isn’t surprising. She is a creative, positive force at the estate. Her family are all heart: they exude sincerity.
The Casalone farm is on a floodplain of the Po River in Reggio Emilia, close to a nondescript highway overpass. The area is called Pianura Padana, the nearest town is Gualtieri. The nickname of their little hamlet is “Giardino” or garden. A short row of blue beehives sits in the driveway, in front of low trellises of Lambrusco Salomino and Fogarina vines. Eleven hectares of vines surround the estate’s small cluster of buildings: house, cellar and barn.
The red and black flag on the Fogarina label are the colors of Italian anarchists, a dedication to the memory of family friend Luigi Veronelli, who encouraged Amilcare to produce La Fogarina. This abandoned vineyard of 60-year-old vines was brought back to life by Alberici and his cousin Joseph Caleffi, beginning with the 2002 vintage. The duo even had to get Fogarina officially listed with the regional registry of permissible grape varieties: it was nearly extinct.
Organic. 100% estate-grown fruit. Made from 85% Fogarina and 15% Ancellota from 60 year old vines. Frizzante and dry, between 10 and 11.5 percent alcohol in a typical vintage. Hand-harvested in mid-October. The wine rests in tank from harvest until February or March of the following year, then goes through a slow, natural fermentation in bottle. 4000 btls produced annually.

Bodegas y Viñedos Inteus, Rioja Tempranillo Joven (2017)

Grape: Tempranillo
Geography: Rioja, Spain
Appellation: Rioja
Features: Organic
Luís Palacio’s father planted the first certified organic vineyard in Rioja in 1980, and quickly converted the rest of his family’s holding when he saw the results. Three decades later, Luís has the most beautiful vineyards in Rioja—pools of green life in a desert of red clay. A plot of 150 year-old own-rooted graciano and tempranillo peludo vines provide the genetic material for four generations of vineyards, the last of which Luís planted himself. His debonair wine reflects the simple genius of generations of patience and observation—distinctive fruit, thoughtfully presented.
Certified Organic. 100% Tempranillo. From hillside vineyards planted in 1989 and farmed organically since their inception in Rioja Alavesa in clay/limestone soils. Pruning: goblet. Hand-picked, sorted, and pressed. Spontaneous fermentation in stainless steel but the wine is racked off the skins before fermentation is complete to limit tannin extraction. After a quick ageing in stainless steel the wine is bottled with little to no SO2 depending on the vintage. No filtration or cold stabilization.

Saturday

Albany Distilling Company, ALB Vodka (NV)

Producer: Albany Distilling Company

Category: Spirit — Vodka

Geography: New York, United States


The Albany Distilling Company is a modest operation, producing craft spirits one small batch at a time. It is located in downtown Albany, not far from the site of the city’s original 18th century distillery. Owners John Curtin and Matthew Jager are proud to be a part of New York State’s rich heritage of spirit production.

Made from American corn and distilled six times before being meticulously blended and run through charcoal filters, ALB Vodka is clean and crisp with a touch of sweetness. Neutral enough to be shaken into a cocktail and smooth enough to drink on the rocks.

Lockhouse Distillery, Ibisco Bitter Liqueur

Producer: Lockhouse Distillery

Category: Spirit — Liqueur — Bitter

Geography: New York, United States

Lockhouse Distillery is the first distillery to open in Buffalo, New York since Prohibition. Marking a return to the aesthetics and values that made Buffalo great, Lockhouse is dedicated to crafting fine artisinal spirits with a focus on high quality production and local ingredients.

Lockhouse Ibisco Bitter Liqueur – Campari-red in color with a distinct orange peel overtone to go along with an ample sugar character. On the palate, the sweetness hits first, a simple honey/syrup character, before the bitterness grips your palate like a vise. Bitter orange peel, traditional bitter roots, and some sour cherry notes. As the finish emerges, notes of rhubarb and grapefruit start to emerge, ending things on a lingering note that’s more bitter than sweet.

Aroma – Grapefruit, Hibiscus, Chamomile
Taste – Candied Grapefruit, Cinnamon, Vanilla, Gentle Bitterness

Ibisco bitter is very cocktail friendly.

Lockhouse Distillery, New York Style Fine Gin 83 Proof (NV)

Category: Spirit – Gin – New Western Geography: New York, United States

As a New York Style we distill this Fine Gin with a reduced juniper content to let all the other herbs and botanicals grab your attention. Try it in a classic cocktail or a new age twist!

Aromas: Garden Sage, Orange, Cardamom
Tastes/Notes: Orange, Light Juniper, Cinnamon, Marshmallow Sweetness
Aging: Mellowed 1 Week in a Stainless Tank
Alcohol: 83 proof, 41.5% ABV, 750ml

Friday Natural Wine And Saturday Spirit Tasting @ il Vino Torchio!

Posted on October 4, 2018

Join us this Weekend!
We will have open 3 natural wines on Friday, a Malvasia white/orange wine, a blend from Languedoc-Roussillon, France and a unclassified Burgundy, Pinot Noir grape from France!
On Saturday we will have the visit of  Southern Tier Distilling Company from Lakewood, NY
They will show their Vodka Madras(Vodka with Orange, Cranberry, cardamon, chamomile & lime flavors)
A Bourbon Smash(straight bourbon whiskey with natural ginger, mint and lemons flavors)
And their  2X HOPPED, hop flavored whiskey
Tasting Time: 6:00 to 9:00pm
See below for full tasting information

Poggiosecco, Malvasia Bianca (2015)

Grape
Malvasia
Geography
Tuscany, Italy
Appellation
Toscana
Features
Organic, Biodynamic
Azienda Agricola Poggiosecco is located in the hills of Montalbano, Tuscany between the towns of Cerreto Guidi and Vinci. The winery was established in 1967 and was one of the first members of the Consorzio del Chianti. In 2001 Poggiosecco was completely restructured and began the path toward organic farming. Their goal is to produce quality wines that respect the characteristics and nature of the land.
Vinification Method: Hand harvested, grapes are destemmed and fermented in 25-hectoliter Cement tanks for about 25 days with indigenous yeast. The wine sits on the skins for 36-48 hours. The wine goes into 20-hectoliter cement tanks for elevage. Sulfur is added at bottling to a total of 60 mg/liter. The wine is unfiltered and is not clarified.

Coujan, Pays d’Hérault Cuvée Terrasses (2017)

Grapes
Syrah, Grenache, and Pinot Noir
Geography
Languedoc-Roussillon, France
Appellation
Pays d’Hérault
It was in 1868 that the Guy family settled in the Domaine de Coujan. Since then, she has maintained her love of nature and wine, drawing beautifully from the rare wealth of this Saint Chinian terroir.
Today, his daughter Florence is in charge of the estate. It welcomes you all year round, because the best way to fall in love with the place is to go there, both to enjoy its exceptional setting or reign freely over 40 peacocks (they are who gave their image to the labels of the domain!)
Imagine an island of fossilized coral to ideally drain the soil of a vineyard and plant the noble grape variety as did Guy Guy, add the passion of this man, who is for many in the development of the appellation St Chinian and you will have a better vision of what made the famous wines of Coujan.
Coujan is a light-to-medium-bodied, succulent blend of Syrah, Mourvedre, Merlot, and Grenache that’s sustainably farmed and tastes best with a moderate chill. Made from 100% de-stemmed grapes to focus on the purity of the fruit, this eminently quaffable red delivers delicious ripe plum and blueberry flavors with balanced acidity and fairly low tannins. Serve with a classic banh mi or a baked brie topped with a blackberry compote.

Alice Beaufort, Charmoire (2015)

Grape
Pinot Noir
Geography
Burgundy, France
Appellation
Vin de France
Alcohol by volume
11.8%
Features
Organic, Vegan

Age of Vines: 15 years old
Yields: 30 hl/ha
Total Production: 5200 bottles
Total Surface Area of Parcel: 1.3-hectares
Pruning Method: Guyot
Soil: Clay and Limestone
Varietals: 100% Pinot Noir

Domaine Alice Beaufort is a continuation of the work of the prestigious Champagne house, André et Jacques Beaufort, one of the longest running Champagne houses to cultivate vines organically, since 1971. The vines of le Petit Beaufort sits just outside the official Champagne appellation area, very close to the Aube region in Southern Champagne. Quentin Beaufort, son of Jacques, named the domaine after his wife Alice. They use the same methods Quentin learned from his father to make wines of exceptional quality from a virtually unheard of terroir.

Vinification Method: Grapes are hand harvested and whole bunches ferment semi-carbonically in 400-liter 5-year-old barrels. The wine rests in the same barrels for elevage and is bottled after about 14 months. The wine is botted unfined and unfiltered and recieves a small addition of sulfur at bottling.

Saturday

Southern Tier Distilling Company

In 2015, over a few pints of Southern Tier beer, they had an idea. (Truth be told, it’s a place where lots of their great ideas begin).  What if they took the same hard work, craft attitude and innovative thinking that helped grow their brewery, and applied it to the distilling side of things?

Not by carting off to Kentucky, but by raising a distillery right next door to their brewery in the woods of Lakewood. They would source local materials. Experiment with recipes that shared some of thier time-honored brewing traditions. And create a sister company offering craft spirits.

They proudly distill with over 90% of our ingredients coming from right there in New York, earning a New York State Farm Distiller’s license. It’s allowed us to create some classic favorites and some tasty “experi-fermentations. “

Today, their bourbons patiently age in oak barrels racked five high along the walls. In the meantime, their master distiller, never one to sit still, is crafting specialty rums, vodkas, gins and whiskies that is sure to warm the soul on a cold winter’s

Southern Tier Distilling Company, Bourbon Smash

Southern Tier Distilling Company, Vodka Madras

Southern Tier Distilling Company, 2x Hopped Hop Flavored Whiskey

Fall Wine Tasting @ il Vino Torchio!

Posted on September 27, 2018

The Fall season has started!!
We are welcoming it with a few wines open this Friday.
Come to taste: a Syrah from the South of France, a red blend from Spain (Petit Verdot and Tannat grapes)and a white Verdejo from Spain!
 
We would like to announce our Spirit tasting season, Starting on October 6th until the end of year, we will taste local NY spirits every Saturday!!
Tasting time: 6:00 to 9:00pm
See below full description:

Lunar Apoge, Vin de Pays d’Oc Syrah (2016)

Grape: Syrah
Geography: Languedoc-Roussillon, France
Appellation: Pays d’Oc
Features: Biodynamic

It all happens in Roquemaure, France where the Leperchois family has been producing wines for centuries under the Lunar Apoge brand.

In 1977, Christian Leperchois became a pioneer in his region by converting the estate to a fully organic/biodynamic process. His wine and the winery are certified 100% organic and biodynamic by the Demeter Group, the largest certification group in the world.

Christian, an avid advocate of biodynamic farming, explains why he coins it natural viticulture: “After all, great wines can only be produced by working with nature, not struggling against it. All grape growers must integrate this notion into their way of thinking. Which is why, after 25 years of observations and occasionally bitter experience, there is no longer a place for the ethics of productivity in the natural equilibrium at Lunar Apoge.”

Mindful of all natural and its surrounding influences, the inspiration for the winemaker’s vineyards is taken from the rhythms of our ancestors. Autumn announces the arrival of the vines’ dormant period. This is the moment for improving the soil by spreading annually composted grape pomace, which is then plowed in thoroughly and forms a protective blanket at the base of the vines. The vines are pruned vigorously to select the best fruit. Old, inactive vines are removed and burned to prevent the possibility of disease. Spring ploughing starts with the arrival of bud burst. Manual hoeing is a necessity around the vines themselves. The first shoots mark the start of manual disbudding. Early selection of the best shoots – before the growing season is fully under way – helps to ensure the quality of the grapes at harvest time.

The viticultural protective cycle comes into play in the fight against mildew. By closely monitoring the vines on a daily basis, keeping an attentive eye on the weather and interpreting climatic factors, the number of treatments by dusting or spraying with naturally antifungal copper or sulphur can be kept to a minimum.

During the summer, vines bearing too much fruit will have their clusters thinned out by hand. The heat of the summer and the dry Mediterranean climate are guarantees of grape maturity and concentration of anthocyans and tannins – the natural treasures produced by the fruit.

Finally, we come to harvest time, with its celebrations, hopes and eagerness to do justice to a juice brimming with terroir, grape variety, color and fragrance.

The cellar turns into a bustling scene of activity in which the harvest’s ‘wild’, or natural, yeasts are left to develop.

In their cellar, traditional methods are used to foster the most natural and complete embodiment of the fruits of the vine – the product of outstanding soils and the passion of the men and women who toil there.

Made from 100% Syrah this 100% estate grown wine on a south-facing plot featuring their terroir’s most sandy soils; farmed biodynamically and named Lunar Apogé because of the estates dedication to their biodynamic practices and nocturnal harvest. The winemaker Christian Leperchois decides to do an all night harvest to help prevent oxidation. Fermentation is completed in temperature-controlled vats using natural yeasts to preserve primary aromas. It is whole berry fermentation but with no carbonic maceration. Domaine de Carabiniers, where this wine is made, is fully certified in biodynamic practices, and they have included their certification on their label. The winery adheres to a holistic approach in winemaking — treating its land, living species and solar system as one integral part. They are dedicated to the environment, and their Syrah is produced without any pesticides or additives. The limestone soil helps maintain low yields, creating wine with immense aromatic depth and long finish.
 
Notes of bright cherry and a hint of dried fruit – such as currants and sultanas – are complemented by mineral backbone. A little time in the glass helps coax out more aroma. The velvety texture guarantees you’ll be going back for another glass!

Chapillon, Calatayud Cuvée Harmonie (2015)

Grapes: Petit Verdot and Tannat
Geography: Aragón, Spain
Appellation: Calatayud
Features: Sustainable

In 2006, Christophe Chapillon decides to follow the family adventure (his uncle was oenologue in the Loire) of wine making but not in the Loire Valley but in Spain and specifically in Aragon where he lives since 1986 with the help of Cesar Langa. Through this collaboration with the oldest Calatayud (More than 150 years of history) familiar Bodega, launches its brand CHAPILLON that becomes the backbone of their new business project.
Christophe creates a line of wine with their familial name: CHAPILLON. A line of modern and wines, very different wines from the area.

Christophe Chapillon, born in 1970 in Tours, frenchman living in Spain since more than 20 years (originally from the Loire Valley). Christophe travels all over the world to introduce his own Spanish wines:

Made from 90% Petit Verdot, 10% Tannat from Aragon (Calatayud region) from 10 year old vines which are farmed sustainably and with low-intervention viticultural methods. This wine is fermented with indigenous yeasts and in stainless steel vats. It has a maceration time of 2-5 days. The wine is racked from the original vat to another, where it ages for 20 days with its lees. Then it is aged for 10 months in French oak, around 40% of which is new. They are fined without the use of animal protein and are therefore Vegan-Friendly.
Notes
Dense red still with some purple on the rim, intense and quite spicy nose of ripe blackberry fruit with a touch of leather that smooth out as it comes onto the palate and then the vigour of Petit Verdot and Tannat kick in, still slightly smoky from the oak, but the vigourous and lifted fruit will soon dominate and the firm natural tannins will blend in as well, a wine of personality and vigour without over-extraction,

Balnea, Verdejo Rueda (2017)

Grape: Verdejo
Geography: Castilla y León, Spain
Appellation: Rueda

Balnea’s vineyards are located in La Seca, in the south of Valladolid, on a high altitude 2,400 foot plateau, where the soil’s low fertility and scarcity of rain combine to produce low yields but highly concentrated grapes.

Winters are harsh, dry, and sunny (2,600 hours/year) allowing grapes to ripen perfectly. The continental climate, with extreme temperature differences between day and night, is the reason for the unique balance achieved in these grapes

The soil is rich in limestone with a gravel sublayer beneath. Winemaker is Maria Jesus de la Hoz Montsalve, who is an engineer by training and is the 3rd generation winemaker at Balnea.

Balnea makes only Estate wine. At 6 Ton/ Ha the yields are below the usual in the appellation.

Winemaker: Maria Jesus de la Hoz Montalve

Notes
The wine is clean, straw yellow with lemony hues. On the nose, the wine presents citrus fruit and herbal teas while on the palate the wine has a creamy, delicate body and finishes with the characteristic bitterness of the Verdejo grape

Italian Wine Tasting @ il Vino Torchio!

Posted on September 20, 2018

Italian Wine tasting this Friday!
We will have open a classic white, Soave appellation from Veneto,
Plus, two reds from the South, a Uva di troia grape from Puglia and a Gagglioppo grape from Calabria!
Tasting time: 6:00 to 9:00pm
See below for full wine description:

Vicentini, Soave Terrelunghe (2017)

Geography: Veneto, Italy

Appellation: Soave

Features: Biodynamic
The pomegranite, ancient symbol of fertility, was chosen as the winery’s symbol to represent vitality and enthusiasm. These qualities were solid characteritics of Francesco Vicentini when he founded the 14 hectare estate near Verona 40 years ago. They have been passed down to his son and grandson, Agostino and Emanuele, who continue the natural winemaking traditions to make award winning Soave and Valpolicella wines.
Grapes: 80% Garganega,  Trebbiano of Soave 20%
Harvest: The grapes previously selected and thinned out are harvested with a high ripeness index.
Aging: stainless steel tanks
Description: The color is a straw yellow and the perfume is typical of white wild flowers with a hint of herbs. It’s very balanced, full bodied, pleasant and savory of the Garganega grapes with a light aftertaste of almonds

Cantine di Terravecchia, Citerna Uva di Troia (2015)

Grape: Uva di Troia

Geography: Puglia, Italy

Features: Biodynamic
The Cantine di Terravecchia estate was born from the 35 hectares of Alberto Longo’s farm, located near the old town of Pietramontecorvino, a small hamlet on the Subappennine Dauno mountains in the north of Puglia. Here, 450 meters above sea level, Alberto Longo matches the love for his land with his passion for winemaking, providing wines of excellence that seek to enhance the value of his native territory.
Grape: Uva di Troia
Aging: cement vats and stainless steel tanks
Description: Strong ruby red color with purple glints. Fine fruity scent, with subtle aromatic notes. Harmonious, round, sweet tannins and optimally structured taste

Caparra & Siciliani, Solagi Cirò Classico (2015)

Grape: Gaglioppo

Geography: Calabria, Italy

Appellation: Cirò

Features: Sustainable
Caparra and Siciliani are two families with ancient agrarian traditions. Each one producing wine since the 19th century, they joined forces in 1963 to cultivate and promote the indigenous grapes of Ciro. Here the contrast between sea and mountains is striking, and the vineyards breathe in the continuous sea breeze
Grape: Gaglioppo
Aging: 4 months in barrique, then concrete tanks
Description: Solagi, named after a medieval look tower overlooking the Jonic Sea in Cirò Marina, is a great example of the Gaglioppo character and complexity. This wine is produced from a selection of the best grapes after harvest and aged both in Stainless steel, Cement Vats and Big Barrel before being assembled

Organic and Biodynamic Wine Tasting @ il Vino Torchio!

Posted on September 13, 2018

Join us this Friday as we head towards Fall and we will open two Delicious Biodynamic reds from Argentina and France

And an Organic white Albarino from Galicia, Spain!
Tasting time: 6:00 to 9:00pm
See below full wine description:

Lagar de Costa, Rías Baixas Albariño (2017)

Grape: Albariño
Geography: Galicia, Spain
Appellation: Rías Baixas
Farming Practices: Biodynamic
 
Lagar de Costa is a family run winery where three generations of winemakers are dedicated to the care of Albariño vines. With 90% of the grapes coming from the Estate’s vineyards, some of the vines here are over 50 years old and are located in the parish of Castrello, in the enclave of Complejo Intermareal Umia-O Grove (Red Natura 2000), opposite the island of A Toxa. At Lagar de Costa, the vines grow near the coast, at an altitude of only 0-30 m above sea-level. The soil is composed of sandy loam, and therefore absorbs and drains water easily. The trained vine system suits the conditions of the region perfectly: high humidity, mild temperatures and lots of rain throughout the year. With direct control over all processes, the family works the vineyards, where grapes are selected by hand, and the winery, where state of the art technology for the production of wine makes possible the combination of tradition and modernity. Their final aim is always to obtain a wine that expresses its unique characteristics, and captures the essence of the unique maritime influence.
Notes
Straw yellow color with greenish tones, clean and bright, fine carbon,
The nose is medium-high intensity. There are notes of aromatic herbs (mint, aniseed), white flowers, sweet tropical fruit (mango, lichies) and bone fruit (peach). Fresh, unctuous, very fruity, intense and balanced mou

Domaine de la Graveirette, Ju de Vie (2016)

Grapes: Grenache, Mourvèdre, Marselan, and Merlot
Geography: France
Appellation: Vin de France
Features: Biodynamic

Julien Mus comes from a family of paysans, based for generations in and around the Provence village of Bédarrides, located between Orange and Avignon in the department of the Vaucluse, with Mont Ventoux to the east and the hills of Châteauneuf du Pape to the west.
After breaking a bit with tradition and heading off to Beaune to study winemaking in Burgundy, he returned and, as a young vigneron, sold his harvest to the local Cave Cooperative. In 2005, after a few years of seeing his grapes combined with everyone else’s, Julien decided to go out on his own, founding Domaine de la Graveirette.
Working organically since 2012 and biodynamically since 2015, Julien shows great care in the cultivation of his grapes and the winemaking process, harvesting by hand, not employing additives, and using minimal sulfur. All his wines, from the Châteauneuf du Papes to the IGPs and table wines, are marked by a distinct character: refreshing acidity balanced with round, complex fruit.

Domaine de la Graveirette is a relatively small (25 hectares of vines) winery located in the Southern Rhône valley, between Orange and Avignon, with Mont Ventoux to the east and the hills of Châteauneuf du Pape to the west. After finishing his studies at Beaune in Burgundy, Julien Mus, the winemaker, returned to the Vaucluse and in 2005, after years of working in the cooperative, started Domaine de la Graveirette on his own, with quality being his goal. In 2012 he began working organically and soon after biodynamically, with the 2015 vintage certified by Demeter.

The wines are marked by a finesse and freshness not often associated with those from the south of France. The craft and quality is apparent.

Grenache, Marselan, Mourvèdre, Merlot blend.

Notes
A complex yet easy-drinking wine that’s focused on red fruits and subtle tannins and balanced with lighter notes and freshness. Velvety texture and a pleasant, long finish.

Michelini Bros., Esperando a Los Bárbaros Malbec (2017)

Grape: Malbec
Geography: Mendoza, Argentina
Appellation: Valle de Uco
This project began in 2012 as an inspiration to focus on the pure soul and terroir of the Uco Valley, specifically Gualtallary. The Michelini brothers Juan Pablo and Matias, also winemakers at Mendoza’s renowned Zorzal and Passionate wineries, and Gerardo, and Gabriel, are creating their first biodynamic wines with the Calcareo and SuperUco labels. The wines are being produced under the stars, to harness the ancestral energy, in egg-shaped concrete vessels called amphoras in their Uco Valley vineyard located within in The Vines of Mendoza’s Winemaker’s Village project. This boutique, biodynamic project is the first of its kind in Mendoza with very limited production of high quality, terroir driven wines. . The two hectare farm is being planted in circles with 360 degrees of exposure to the sun and the different varieties will be planted from the center outward, as its vegetative cycle dictates. On the Michelini brothers wines, Neal Martin (Wine Advocate) commented that “Their passion and commitment, their spirituality and, for want of a better word, “purity” in terms of doing what they do for the love of it rather than financial reward, brought to mind the Lopez de Heredia sisters in Rioja. If you want cutting edge, meticulously crafted Argentinean wines hot footed from one of the most exciting sub-regions (Gualtallary), then look no further.
Notes
Esperando a los Barbaros is a wine that reflects its terroir. Made from grapes sourced from high altitude (1 400m above sea level) and remote vineyards in Gualtallary in the Uco Valley. Organic and Bio-dynamic, this has Malbec purity all over it. The calcareous soils leave their mark with a fresh and minty nose, with wild flowers and purity of fruit in the mouth, a firm texture, tension and minerality.

Friday Wine Tasting @ il Vino Torchio!

Posted on September 6, 2018

Pop in on Friday to taste some wine!
September has  brought us good weather and good value wines!
We will have 3 organic  wines open to taste:
A white and a red from Sicily,  and a rosé from Cote du Rhone, France.
Tasting time: 6:00 to 9:00pm
See below for full wine description:

Cantine Pepi, Gamé Cataratto (2016)

Grape: Catarratto
Geography: Sicily, Italy
Appellation: Terre Siciliane

Cantine Pepi likes to say that ”we are 99% woman enterprise” and “run by women that boldly undertake the profession of the winemaker in Sicily”. The wines of Rosa Pepi and her daughter Erika come to life in Mazzarone, in the area of Licodia Eubea, in the hills along the Dirillo river. This is southeast Sicily near Ragusa and Vittoria.
For four generations the family history has revolved around wine, perfecting in time all the phases such as: the commercial side, bottling, distribution and since 2000, they have produced bottles which express the talent of these lands, loved as much as one can love a son.
The soils have a medium texture; the main structure is limestone to which clay and sand are added. Every one of these elements has an important role.
The calcareous structure, allows, thanks to its permeability a good air flow around the roots; the clay retains the rainwater and the nutritious substances, slowly releasing them; the sand gives solidity to the soil.
The vines are not irrigated, but receive only the water that falls from the sky, and the harvest is done by hand..
This choice is done to respect the leaves of the vine and allows the selection of the best grapes of the year, bunch by bunch, leading the winemaking in the right direction. Harvesting by hand even has the advantage of training the personnel in the field.

  Grape: Cataratto 100%

This is the most widely planted white grape in Sicily. Game’ – The etymology of the word comes from Arabic, “Gamè”, and refers to “Agata”, a rare precious stone originating in Eastern Sicily.
Area of Production: Licodia Eubea .

Notes
Only and exclusively Cataratto an ancient Sicilian vine, is used to produce this pure wine, the high acidity of which contributes to enhance the freshness and the aroma of white flowers. Cataratto is cultivated in trellis , harvested after the twentieth of September. Its ageing capacity can reach two years.

Domaine du Vistre, Rosé Costieres de Nimes (2017)

Category: Wine – Still – Rosé

Geography: Rhône Valley, France

Appellation: Costières de Nîmes

Domaine du Vistre the estate of Remy Dupuy has been making wine for 6 generations in the south of France and the total property is 60 h but not all is for the production of wine.
The age of the vines for the rose are between 20 – 25 years.
The vineyards where these grapes are grown are in the ‘Valle du Vistre’ . The soils are a mix of clay, sand, gravel, silt and also pebbly with a specific rounded stone from thousands of years of overflowing waters from the Rhone river. This soil is perfect for varietals like Cabernet, Merlot and Syrah, Grenach and Mouvedre.
Remy uses an organic method to treat his vines. He refuses to use copper as part of his treatments.
He instead uses a spray made from local orange peels to protect against mildew and insects and this keeps him from using herbicides & pesticides.

Notes

90% Grenache 10% Syrah

This lush medium – bodied rosé wine has a great fresh fruit attach with aromas of melon, peach and even a touch of pineapple. On the pallate the wine is refreshing with great acidity and even a good finish for a rosé

Cantine Pepi, Eron Nero d’Avola (2016)

Grape: Nero d’Avola

Geography: Sicily, Italy

Appellation: Terre Siciliane
The Land
The soils have a medium texture; the main structure is limestone to which clay and sand are added. Every one of these elements has an important role.
The calcareous structure, allows, thanks to its permeability a good air flow around the roots; the clay retains the rainwater and the nutritious substances, slowly releasing them; the sand gives solidity to the soil.
The vines are not irrigated, but receive only the water that falls from the sky, and the harvest is done by hand..

This choice is done to respect the leaves of the vine and allows the selection of the best grapes of the year, bunch by bunch, leading the winemaking in the right direction. Harvesting by hand even has the advantage of training the personnel in the field.
Nero d’Avola is the most widely planted and best known grape in Sicily. Eron: The word “Eron” comes from the Greek name eron which means lover. Love and passion sublimate the essence of this wine.
Origin: hills around Licodia Eubea, in the far south-eastern part of Sicily .
Vineyard: in the hills around the vale of the river Dirillo
Notes

The wine has wonderfully vibrant red fruit and spice notes with a round mouthfeel, light tannins and an integrated acidity that lead into a soft and balanced finish. Enjoy with grilled swordfish, ragu pasta dishes or barbecued meats.